The Masters Pimento Cheese

Me and pimiento cheese go way back. Although Mom fed us a very healthy diet growing up, cheese (and butter, thank God) was always present in our house and to this day, my favorite food in the whole world is a cheddar cheese sandwich with lettuce, tomato, and onion. Mom would occasionally indulge in one of her favorite treats and buy a tub of pimiento cheese, and I was always more than OK with that.

But there’s quite a difference between store bought and homemade! I didn’t try making it at home until a few years ago, and haven’t looked back. I used to follow a Paula Deen recipe that’s quite good, but I have now found an even better recipe. In fact, I’d go so far as to say it’s the BEST, or at least the best I’ve tried.

This one includes Parmesan cheese, which I never would have thought to put in pimiento cheese, but it makes it so good! You just gotta try it.

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About Veronica

I have a kitchen addiction and love to collect & share recipes. My passion is baking but I love to cook as well. The only thing I don't like to do in the kitchen is wash dishes, but my husband generally does them for me in exchange for his dinner.

OOOOOO – I have always LOVED pimento cheese – think I’ve only made it once ever though, but that’s about to change. Your sandwich looks sooo inviting, and I must try it soon. Adding to my grocery list to get what I need today to make this soon. Thanks for sharing.

My Aunt Martha makes the best pimento cheese I’ve ever had – she shreds super sharp cheddar cheese and mixes everything by hand – so fricken good! I’ll have to make this for Tony – he loves this so much but I never think to make it for him.

It’s so funny but I never had pimento cheese until moving south 30 years ago. And it didn’t really grow on me till recently. I had it for lunch today, so good if it’s done right. This looks so right :)

So very good. This is my second time to use this recipe. Now it is my go to! I just dump everything in the food processor. No mess; no trouble! Best if it sits in the refrigerator for a day for the texture to be just right and the flavors to meld. Then the biggest problem is to not be eating it constantly.